First of all, prepare the Cous Cous Salad. Take a large bowl and add the dried cous cous and vegetable stock into it. Pour in the boiling water until the mixture is thoroughly covered.
Thoroughly cover the bowl by placing a flat steel plate at the top and leave the mixture to cook in the steam of warm water. Right after 8 to 10 minutes, remove the plate and fork through the mixture in order to loosen cous cous grains.
Drain the mixture with a colander or sieve and shift into a large serving bowl. Add in the tomatoes, cucumber, onions, sweet corn, fresh mint, lemon balm, lemon juice and the olive oil. Sprinkle the salt and ground black pepper all over the salad and mix the ingredients up with a large fork or spoon.
Cover the salad bowl with a plastic wrapping sheet and refrigerate for around 30 minutes or until the herbs and mint tang have been absorbed by the cous cous.
Remove the Hannah's Cous Cous Salad from refrigerator, unseal the bowl and toss it very lightly. Now, serve it.